Boil a large pot of salted water over high heat, which usually takes about 8-10 minutes.

Add the ravioli to the boiling water and cook according to package instructions (typically 3-5 minutes).

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 2 cloves of minced garlic and 0.5 cup of chopped sun-dried tomatoes, sauté for 1-2 minutes.

Pour in 1 cup of veggie stock and sprinkle in 1 tablespoon of dried herbs, simmer for about 3 minutes.

Stir in 1 cup of heavy cream and simmer for another 5 minutes until combined and thickened.

Add 0.5 cup of grated Parmesan cheese, stirring until melted and smooth.

Gently add the reserved ravioli to the creamy sauce, tossing for 1-2 minutes. Adjust consistency with reserved pasta water if needed.